Instead of the usual hamburgers, surprise everyone with patty melts for dinner tonight. Sturdy, thick-cut bread such as sourdough can stand up to the meat and gooey cheeses in this classic sandwich. Use a cast-iron pan; it’s a pro at handling the heat needed to cook the patties and toast the bread.
Classic Patty Melt
Ingredients
- 4 tablespoons canola oil, divided
- 1 large yellow onion, thinly sliced (about 4 cups)
- 1 ½ teaspoons kosher salt, divided
- 1 ¼ pounds ground chuck
- ½ teaspoon black pepper
- ¼ cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon barbecue sauce
- 1 tablespoon ketchup
- 3 ounces sharp yellow Cheddar cheese, shredded (about ¾ cup)
- 8 (¾-inch-thick) sourdough bread slices
- 4 Swiss cheese slices
- 4 tablespoons butter, divided
Directions
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Heat 2 tablespoons of the oil in a medium skillet over medium. Add onion and ½ teaspoon of the salt. Cook, stirring often, until golden brown and soft, about 20 minutes. Set aside.
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Meanwhile, divide ground beef into 4 portions. Press each into a flat, ¼-inch-thick patty. Sprinkle with pepper and remaining 1 teaspoon salt.
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Heat remaining 2 tablespoons oil in a large cast-iron skillet over medium-high. Cook 2 patties at a time, pressing gently, until browned but still pink in the center, 2 minutes per side. Transfer to a plate.
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Stir together mayonnaise, mustard, barbecue sauce, and ketchup in a small bowl until combined.
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Wipe out cast-iron skillet; reduce heat to medium. Divide Cheddar among 4 of the bread slices; top each with a patty, caramelized onions, Swiss cheese slice, mayonnaise mixture, and remaining bread. Melt 2 tablespoons of the butter in skillet. Place 2 sandwiches in hot butter; cook (with another skillet on top of sandwiches to weigh them down) until golden brown and cheeses are melted, about 3 minutes per side. Repeat with remaining 2 tablespoons butter and 2 sandwiches.
